Coconut Flour Lemon Poppy Seed Muffins with Creamy Lemon Icing
User Reviews
4.6
Coconut Flour Lemon Poppy Seed Muffins with Creamy Lemon Icing
Description
This recipe combines coconut flour with maple syrup and melted coconut oil as the sweet, moist base. Fresh lemon juice and zest brighten the flavor, complemented by the nutty crunch from poppy seeds. Eggs and baking soda provide lift and structure for a light muffin. Vanilla extract adds subtle depth to the batter. Baking at 350ºF in lined muffin tins produces evenly baked muffins with lightly golden edges and a firm center.
Once cooled, the muffins are topped with a creamy lemon glaze made by blending raw cashew butter, pure maple syrup, fresh lemon juice, and a small amount of water to reach the desired consistency. This glaze adds creamy texture and extra lemon flavor, enhancing the muffins’ appeal. These muffins make a flavorful, moist snack or breakfast treat, balancing sweetness with citrus brightness.
Ingredients
Lemon Poppy Seed Muffins:
- 3/4 cup coconut flour (level measurement, not heaping)
- 3/4 cup maple syrup , at room temperature
- 1/4 cup coconut oil melted
- 6 tablespoons lemon juice freshly squeezed
- lemon about a teaspoon, zest of whole
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 6 egg at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons poppy seeds
Creamy Lemon Glaze:
- 1/4 cup cashew butter raw
- 2 tablespoons pure maple syrup
- 2 teaspoons lemon juice fresh
- 1 water as needed to thin, 3 teaspoons
Instructions
- Preheat the oven to 350ºF and line a standard muffin tin with 12 baking cups. (I use these silicone liners for best stick prevention.)
- Make sure your maple syrup and eggs are at room temperature. You can place the eggs in a bowl of warm tap water for a few minutes to help warm them up quickly. This will ensure that your muffin batter will be runny, like traditional muffin batter, and will easily mix and pour into the muffin cups. (Otherwise the coconut oil may harden and won't mix evenly into the batter.) In a large bowl, combine the coconut flour, maple syrup, coconut oil, lemon juice and zest, salt, baking soda, eggs, and vanilla, and use a whisk to stir the batter until smooth. The whisk should help break up any clumps, making the batter very smooth. Stir in the poppy seeds, then divide the batter evenly among the 12 baking cups.
- Bake at 350ºF until the centers are firm to the touch and the edges are lightly golden, about 22 to 25 minutes. Cool completely before topping with the icing below.
- To prepare the Creamy Lemon Icing, stir together the cashew butter, maple syrup, and lemon juice in a small bowl until smooth. Add water 1 teaspoon at a time, as needed to thin the icing to your liking. Drizzle it over the top of each muffin just before serving.
- Leftover muffins can be stored in an airtight container in the fridge for up to a week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 81mg | 27% |
| Sodium | 189mg | 8% |
| Potassium | 93mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 120IU | 2% |
| Calcium | 59mg | 6% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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